Sweet Italian Sausages

Name: Sweet Italian Sausages
Yield: makes sixteen 2-ounces patties
Ingredients: 1 1/2 pounds well chilled coarsely ground pork butt; 1/3 pound well chilled coarsely ground fatback; 1/4 cup dry white wine; 2 garlic cloves, crushed; 6 fresh basil leaves, minced, or 1/4 teaspoon dried basil; 1/4 teaspoon fresh oregano, minced, or 1/8 teaspoon dried oregano; 1/4 teaspoon fresh rosemary, minced, or 1/8 teaspoon dried rosemary; 3 teaspoons fennel seeds; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper

December 14, 2011

With the fresh, zesty taste of basil and garlic, these juicy sausages are a perfect homemade accompaniment to a variety of egg dishes. Ask the butcher to grind up the pork butt, and make sure the pork is well chilled (32°F) before starting on this recipe. The meat and fat need to stay very cold during the grinding and mixing process. Otherwise, the sausage comes out mealy because the fat doesn’t maintain its form and melts into the meat.

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